Hearty Tomato Chickpea Soup

About 2 cups chicken broth, vegetable broth, or
water, as needed
2 to 3 tbs extra virgin olive oil
1 medium onion, chopped (about 1 1/2 to 2 cups)
1 medium carrot, finely chopped (about 3/4 cup)
1 stalk celery, finely chopped (about 1/2 cup)
1 tbs cumin seed
2 garlic cloves, peeled, or 2 tsp (or more to
taste) prepared chopped garlic
2 to 3 cups canned chickpeas, drained and rinsed
1 can (28 ounces) diced tomatoes (3 cups diced
tomatoes)
Salt and freshly ground black pepper
2 to 3 tbs coarsely chopped flat-leaf parsley
or prepared pesto sauce
Tabasco sauce (optional)

In a small saucepan, heat the 2 cups broth or water over
low heat, covered. In a large pot, heat the 2 to 3 tbs
olive oil. Add the onion, carrot, and celery and cook
over low heat, stirring, about 3 minutes. Add the cumin
seeds and cook until fragrant, about 1 minute.

Add the 2 garlic cloves, 2 to 3 cups chickpeas, and 3
cups diced tomatoes and cover. Bring the soup to a boil.
Lower the heat and simmer for 10 to 12 minutes, adding
the hot broth or water to maintain a soup consistency.